Stir-fried pork with deep-fried beancurd

Yield: 4 Servings

Measure Ingredient
5 \N Dried black mushrooms
½ pounds Lean pork
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 teaspoons Sherry
¼ teaspoon Sugar
¼ teaspoon Oil
½ cup Bamboo shoots
½ cup Celery
¼ cup Smoked ham
4 \N Pieces deep-fried bean curd
1 \N Clove garlic
2 teaspoons Cornstarch
2 teaspoons Water
1 tablespoon Oyster sauce
1 pinch Sugar
1 dash Pepper
2 tablespoons Oil
½ teaspoon Salt
¾ cup Stock

1. Soak dried mushrooms.

2. Shred pork. Combine cornstarch, soy sauce, sherry, sugar and oil, then add to pork and toss to coat.

3. Separately shred bamboo shoots, celery, smoked ham, deep-fried bean curd and soaked mushrooms. Crush garlic.

4. Blend remaining cornstarch and cold water to a paste, then stir in oyster sauce, remaining sugar, and pepper.

5. Heat oil. Add salt, then garlic and brown lightly. Add pork and stir-fry until it loses its pinkness (about 1 to 2 minutes).

6. Add bamboo shoots, celery and mushrooms, and stir-fry 1 minute more.

7. Stir in stock and heat quickly; then cook, covered, 2 minutes over medium heat.

8. Stir in cornstarch mixture to thicken. Then add shredded bean curd, stirring in only to heat through. Serve at once, garnished with shredded ham.

NOTE: The deep-fried bean curd is available already cooked in Chinese food stores or may be prepared at home.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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